How would you reheat lobster mac and cheese?

I am not one for reheating shellfish, but I would warm it through in the oven at temp of 275–300.

Put it in a pot and let it warm up and stir it around. The microwave and oven will both make it hard, unless it was already crispy, then I would put it in the oven.

Cooked lobster can get rubbery very quickly.

I would take out the lobster chunks, reheat the mac and cheese on the stove top and then put the chunks back in.

Tender tepid lobster is better than hot rubber bands.

I would let it sit on the counter for a half an hour and come close to room temp, then microwave a little. If you can take the lobster out easily, you might want to just heat up the mac and cheese part, and then add the lobster back so it heats just from the heat of the pasta. Overmicrowaving the lobster will ruin it, but a little nuke sould be ok.

Somehow, the idea of putting lobster in mac and cheese seems like sacrilege. I’m not sure it matters how you reheat it. If you want to preserve it the best, I’d do what @gailcalled suggests. But really, you lobster flavor is probably all gone, so it may not matter how careful you are. If that’s the case, then nuking it for like twenty seconds at a time, and then stirring, and then another twenty seconds until it is warm enough probably won’t make a noticeable change in the flavor of the lobster.

Mmmm…. lobster mac. I got this at a restaurant not too long ago and I reheated it in the oven, worked for me. No idea if this is optimum though.

I almost vomited at the thought of these things combined.

Although this sounds horrifyingly disgusting to me.. I should think the oven would do the trick.

I would reheat it in a sauce pan with a little milk or cream added, stirring frequently.

@digitalimpression: the cheese is a white creamy sauce, kind of like Alfredo sauce. So it’s not a yellow cheese, it’s more like a Fettucine Alfredo except short macaroni, like ziti, with lobster. It’s soo good, trust me.

I’ve had Lobster Mac and Cheese and it is AWESOME! Naysayers, expand your palette and delight your palate!

I’m guessing you’re reheating a single portion or perhaps less (this was leftovers); but really the quantity you’re reheating will dictate how long you reheat; either in an oven, microwave or stove top.

My suggestion for a near perfect reheat would be to put it in an oven-safe skillet or pyrex dish. Add a bit of liquid (either milk/cream/water) so that you don’t lose moisture in the reheat. If you add water, and you don’t want to dilute the creaminess of the mac-n-cheese, add the water AROUND the food, not on it. If you add milk or cream you could add a couple tablespoons to the mac-n-cheese. You could add milk/cream to the food and a bit of water around the food to be reheated. Determine the amount of liquid by what you would guesstimate would evaporate/be absorbed into the food in a 325 degree oven over 10–15 minutes. Cover with foil leaving little bit of an opening for the steam to escape.

Alternatively, you could pulse reheat this in the microwave by putting in a microwave safe dish, cover (I use a microwave safe salad dish, that sits on a bread plate. I use a second bread plate to cover so that moisture stays in the food. I would probably heat for 60–75 seconds, do a feel test to see how warm the cover plate got—if it needs more time, add 30 seconds. This would be my second preference to the oven method. You want to be careful here so that the lobster doesn’t come out rubbery.

Should you decide to reheat on the stovetop, you would definitely need to do it on low/ med-low and add a bit of liquid (same liquids as above) so the mac and cheese doesn’t stick/burn on the bottom of your sauce pan. You would also need to stir and balance the lid on/ lid off trick until you see steam coming off the top of the food.

Something else came to mind: I might add a pad of butter to the top of the mac-n-cheese that would melt through it, no matter what method of reheat I do. Butter makes things better. Or is that bacon? Likely both! :)

I hope your leftovers are close to the original!

@jca I trust you that you like it, but lobster with anything would make me wanna vomit. xD

Saucepan of water on the stove at a slow simmer. Put your mac & stuff into a large ziplock baggie and submerge just the bit with the food. Don’t poke it around though, handle it as little as possible. It should slide out of the baggie nice and neat with the lobster pieces still chewable.

Lobster would absorb microwaves more strongly than mac, so would overcook before the mac got warm. Then you have rubber chunks in warm mac. @gailcalled has the right idea – remove the lobster, nuke the mac, put the lobster back in and let it get warmed by the mac. Yum!!